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Panko Crusted Mashed Potato Cakes

Panko Crusted Mashed Potato Cakes


Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet


  1. In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
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This is the second time I've tried these. I figured I should give the recipe another chance and make some modifications and I think I'm going to make these yet again and modify them further. This time I used only 1 egg in the potatoes and did not dredge the potato pancakes in the flour and egg. Simply rolling them in panko made them slightly easier to work with. Next time I make these I'm going to skip the egg all together! Unless you're making dry mashed potatoes (no milk and butter) there really is no need for the additional moisture from the egg. Just add the flavourings, form and roll in the panko. It doesn't need anything else.


These were pretty good! If you find that your potatoes are not consistent enough to roll into balls, add potato flakes until you're able to roll them. I also breaded with Italian bread crumbs. Theses would be great with shredded cheese in them and topped with sour cream ;)


Dredging these in the Panko crumbs is a wonderful idea. I used just 1 egg, though, and that made for an easier mixture to handle. Will do it this way from now on.